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Bob's Red Mill Gluten Free Pizza Crust Mix

About.com Rating 5 Star Rating
User Rating 5 Star Rating (3 Reviews)

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Updated June 23, 2014

Bob's Red Mill Gluten Free Pizza Crust Mix
Photo: Bob's Red Mill

The Bottom Line

Easy to make, tastes great... and you can even fold the crusty slices like you do with "regular" pizza!

Pros

  • Tastes great
  • Dough is remarkably easy to work with
  • Crust is "crusty"
  • Leftover pizza tastes good when reheated
  • Extra dough keeps well in the refrigerator

Cons

  • Can't be made by hand -- recipe calls for a hand or stand mixer

Description

  • One package makes up to two 12-inch gluten-free pizza crusts
  • Top with your favorite gluten-free toppings
  • Can be egg-free if necessary

Guide Review - Bob's Red Mill Gluten Free Pizza Crust Mix

A few weeks ago I threw a pizza party at my house. My husband and cousins had pizza from the local pizzeria, and I tried this gluten-free pizza mix.

Having struggled with gluten-free doughs for years, I was shocked at how easy it was to work with the pizza crust dough. I don't have a pizza pan, so I turned my broiler pan upside down and spread the dough into a circle on the back of it. I ran my fingers around the edges of the dough to push up a ridge of crust, like in pizzeria pizzas. For a topping, I just used shredded mozzarella cheese and tomato sauce from a jar.

To me, a celiac who's been gluten-free for 10 years, the pizza was wonderful. But even my husband and cousins thought it was very good -- and they tasted it within minutes of eating their regular pizza.

One 1-lb package yields two large pies. I prepared the entire package at once, and refrigerated half the dough for almost a week. The second pie was just as good as the first one.

I wrapped leftover slices in aluminum foil and refrigerated them. When reheated in the oven, they were great. When I reheated the slices in a microwave, some of the crispiness was lost. But I was still able to fold my slice and enjoy a chewy crust.

One caveat: The dough needs to rise for 20 minutes. Then, you bake it without a topping for 7 to 9 minutes, add the topping, and then bake for another 15 to 18 minutes. In other words, you need to allow an hour from start to finish for making a pizza with this mix.

The bottom line: The pizzas were delicious. In fact, they were significantly better than any gluten-free pizza I've had until now. The manufacturer sells 1-lb bags (which yield two 12-inch pies) for $3.99 each or four for $14.36. I'm going to be a regular customer.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Making By Hand Works Great, Member AmaSar

I, too, was a little baffled by the ""con"" in this review. I've only made it by hand. It requires some kneading but it turns out great. The dough is very, very sticky so I always put a little oil on my hands. The flavor is terrific and this is the only GF pizza crust I'll use.

4 out of 4 people found this helpful.

See all 3 reviews

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